Mazzafegato con Polenta
Recipes with Mazzafegato
Pan-fried mazzafegato on a bed of creamy polenta, the standard winter supper in the Marche hill towns. The sausage juices mix into the polenta on the plate. A glass of Verdicchio on the side. Nothing else required.
Prep Time
10 min
Cook Time
45 min
Servings
4
Difficulty
Easy
Ingredients
- 8 mazzafegato sausages
- 300g coarse polenta (bramata)
- 1.2L water
- 50g butter
- 50g Parmigiano-Reggiano, grated
- 2 tbsp extra virgin olive oil
- Salt
Steps
Bring salted water to a boil. Pour in the polenta in a thin stream, whisking constantly to prevent lumps. Reduce heat to low and cook for 40 minutes, stirring every few minutes with a wooden spoon.
While the polenta cooks, heat olive oil in a heavy skillet over medium heat. Add the mazzafegato links and cook for 12 to 15 minutes, turning every few minutes, until browned on all sides and cooked through. The liver should be firm but not dry.
When the polenta is thick and pulls away from the sides of the pot, stir in butter and Parmigiano. Season with salt.
Spoon polenta into shallow bowls. Lay the mazzafegato on top and pour over any pan juices.
Tips
Use coarse-ground polenta (bramata), not instant. The 40-minute cook builds the creamy texture. Instant polenta tastes like wallpaper paste in comparison.